Jellies And Their Moulds
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Jellies and Their Moulds
| Author | : Peter Brears |
| Publisher | : English Kitchen |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9781903018767 |
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The book describes how jellies are assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, in jelly moulds.
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Slime, goo, gunge, gloop, gels, sols, globules, jellies, emulsions, greases, soaps, syrups, glues, lubricants, liquid crystals, moulds, plasmas, and protoplasms
